Crispy roast potatoes with thyme and garlic
Serves: 8
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
Crispy roast potatoes with thyme and garlic
To reduce the stress of juggling oven space when cooking a roast (and risking your potatoes not crisping up properly because of overcrowding), try this trick for part-roasting your veg the day before
Serves: 8
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
307Kcal
Fat
9gr
Saturates
1gr
Carbs
48gr
Sugars
2gr
Fibre
5gr
Protein
5gr
Salt
0.5gr
Mimi Harrison
Mimi Harrison heads up Beat the Budget, a recipe platform specialising in healthy, inexpensive meals and meal plans
See more of Mimi Harrison’s recipes
Mimi Harrison
Mimi Harrison heads up Beat the Budget, a recipe platform specialising in healthy, inexpensive meals and meal plans
See more of Mimi Harrison’s recipes
Ingredients
- 2kg Maris Piper (or similar) potatoes, peeled and cut into 4-5cm chunks
- 100ml rapeseed oil
- 1 tbsp cornflour
- sea salt flakes
- 6 garlic cloves, skin on
- 3 tbsp picked fresh thyme leaves, plus a couple of sprigs to garnish
Step by step
- Part-roast the potatoes the day before: preheat the oven to 200°C, fan 180°C, gas 6. Bring a large pan of salted water to the boil. Add the potatoes and par-boil for 8 minutes.
- Add the oil to 1 very large or 2 medium oven trays and place in the oven to preheat.
- Drain the potatoes into a colander, sprinkle over the cornflour, season with flaky salt and black pepper and shake to fluff up the edges.
- Remove the preheated trays from the oven and carefully add the potatoes to the hot oil, turning to coat. Roast for an initial 30 minutes, or until the potatoes are starting to turn golden and crisp at the edges, turning the potatoes after 20 minutes. Cool and leave at room temperature on the tray(s), loosely covered with a clean cloth.
- To finish, add the garlic cloves and picked thyme and roast at the same temperature for 20 minutes, or until really crispy and golden. Squeeze the roasted garlic out of the skins and stir into the contents of the tray before serving. Garnish with fresh thyme sprigs.
